Yum! I may eat the whole batch!! If you've used a round cutter, pat the scraps together, and cut additional biscuits. I look forward to trying your other recipes. Place the flour in a bowl. Like, seriously love biscuits. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough. I cannot stop making batches and it is so nice to know hat that I am not eating preservatives or store bought. These look so addictive! The dry ingredients all get mixed together first in a large bowl. Well at home, I am all about easy. Subscribe to my email list and receive the 8 BEST COOKIE RECIPES!MUST-TRY COOKIE RECIPES. If desired, brush with melted salted butter immediately after removing from oven. I know I talked a lot in this video, but I really feel that the tips are so important, and will help ensure your biscuits come out perfectly! I love these biscuits!!!! . I hope you will find plenty to enjoy! I created a fun group on Facebook, and I would love for you to join us! Add the wet ingredients to the flour mixture and you want to mix until it is just barely combined. In the afternoon before dinner, we had a homemade biscuits competition. Notify me via e-mail if anyone answers my comment. Homemade biscuits were so intimidating to me. Mix in butter and milk until just barely combined. Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits. I topped with honey and butter. This recipe can be doubled to make 12 biscuits. Just what I was looking for! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new at Dinners, and Desserts (so that you never miss a new recipe)! Two reasons I’m super excited to share this homemade biscuit recipe with you today: One: because homemade biscuits are delicious (obviously) and they’re so easy to make. Copyright © I made these biscuits and although they taste good, they should not be baked at 450. Preservatives and artificial flavors, you aren’t welcome here. It really doesn’t get any better than this. 2020 , Your email address will not be published. Bake the biscuits for 10 to 14 minutes, or until they're a light golden brown. There we used a sour dough starter to make them, made the tradition fluffy biscuits shape, and they were cooked over an open fire. The butter and milk for this recipe need to be as cold as possible for fluffy and soft biscuits. Roll or pat the dough into a 5" x 8 1/2" rectangle about 1/2" to 3/4" thick. Can I make the recipe few days ahead of time and store in the freezer? They work with any kind of milk and are just as flaky and tasty. I love biscuits. Required fields are marked *. and dinner is done! Be sure to follow me on my social media, so you never miss a post! Sweet, simple, and from-scratch dessert recipes. Cut the butter or combine the grated butter until the mixture resembles coarse crumbs. Easy Biscuit Recipe – these are the perfect homemade biscuits. I’ve made these biscuits several times now, nearly every week they’re so good! Hi Jeah! Unless, of course, you have this recipe. Serve warm. If you want 12 just double all of the ingredients and triple the ingredients for 18. These biscuits will make the perfect side to so many dishes! Make in minutes any night of the week. Buttery, soft, and made completely from scratch, this easy homemade biscuit recipe deserves a permanent place in your recipe repertoire. This also ensures that the dough is not handled very much. Ugh. For cheese biscuits, mix 1/2 teaspoon dried mustard and a pinch of cayenne pepper with the flour; work in the butter or shortening, then toss in 1 cup shredded cheese before adding the milk. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline. 4 tablespoons (57g) cold butter (cut into pats), or 1/4 cup (47g) shortening, 2/3 to 3/4 cup (152g to 170g) cold milk or buttermilk. And yes, I do recommend using unsalted butter in this recipe and then adding salt. Plus so flaky and light on the inside. Super buttery and delicious! Visual clue: If you look at the pre-baked biscuit below, you’ll see that you can actually see the butter pieces in the dough. My name is Erin and I’m a casual home cook who loves to feed people. Don't have self-rising flour? These biscuits are the best homemade biscuits I have ever tasted. Make in minutes any night of the week. Easy Biscuit Recipe – these are the perfect homemade biscuits. Definitely don’t use an electric mixer for this recipe. Set aside. I love biscuits. Or you could try homemade Cheddar Bay Biscuits too! It’s free, and you get a free e-book of 8 of my favorite cookie recipes. Place the biscuits on an ungreased baking sheet, leaving about 1" between them for crisp biscuits. King Arthur Unbleached Self-Rising Flour- 5 lb. Don't subscribe To make sure you’re among the first to be notified of all new recipes and baking challenges, make sure you’re subscribed to my e-mail list. Keep in mind that you want your butter to stay as cold as possible when making these biscuits, and the more you have your hands on the dough the softer the butter will become. Signup for all the new recipes to be sent to your inbox on Saturday morning! Here in the south, we know biscuits. Your email address will not be published. Freezing the butter for 15 minutes was perfect. Then when you come home, you can whip these up in 15 minutes. I love to cook, travel and share it all here! Penny likes to supervise the photography process. Remove from oven and immediately brush with melted butter. Combine flour, baking powder, sugar, and salt in a large bowl and mix well. It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)! Any tips? Don’t be afraid to add flour to the dough if it’s too sticky while you are handling it (and make sure to work on a lightly floured surface). Scoop the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking. Cool leftovers completely, wrap airtight, and store at room temperature for several days; freeze for longer storage.